Celeriac Celery Soup

Recipe Ingredients

2		Leeks (white and pale green part) - thinly sliced
1 tablespoon	15ml	Butter
		Salt - to taste
1 lb	454g / 16oz	Celery - sliced, with
		Leaves reserved
1 lb	454g / 16oz	Celery root (or celeriac) - peeled, and
		Finely diced
1/2 teaspoon	2.5ml	Celery seeds
1 teaspoon	5ml	Coarse salt
6 cups	1422ml	Canned reduced-salt chicken broth
6		Wheat rolls

Recipe Instructions

To make soup: In large saucepan or Dutch oven, cook leeks in butter and salt over medium heat for 8 minutes, or until tender, stirring occasionally. Add celery, celery root, celery seed, salt and broth. Bring to a boil. Reduce heat. Simmer for 15 to 20 minutes, or until vegetables are tender. Carefully puree soup in food processor or blender until smooth (note: work in batches if necessary). Return soup to pan and reheat.

To serve: Ladle into individual bowls. Garnish with celery leaves. Serve soup with rolls on the side.

This recipe yields 6 first-course servings.

Source:
Lynn Thomas of the Food Forum BB at http://food.bb.prodigy.net/

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